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Post by Sanji Himura on Jun 29, 2006 19:52:33 GMT -5
Okay. Mark Sanji Himura down as a judge(sitting with Hattori). So that will cover the judges.
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Post by Sanji Himura on Jun 28, 2006 13:20:53 GMT -5
I'm out, as far as official spots are concerned. It was hard enough being Kanoh the last go-round, and I'd like to have some rest. If Man Alive has no objections, however, I'd like to have my "food critic" observe this battle as well.
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Post by Sanji Himura on Jun 26, 2006 10:41:24 GMT -5
Kanoh: I'd say that it's the sauce that pulls everything together. Great job!
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Post by Sanji Himura on Jun 25, 2006 8:26:48 GMT -5
post--- I was speaking about the "hot bean paste" he said he used in the soup. (I cook with hot bean paste. Sour foods usually make capsaicin even hotter.) EndPost-------------------------------- I forgot, sorry end-----
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Post by Sanji Himura on Jun 24, 2006 14:22:07 GMT -5
Kanoh: I can't add to what Kurimoto-san said. Nice job.
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Post by Sanji Himura on Jun 23, 2006 10:37:53 GMT -5
Kanoh: I agree with Kurimoto-san, and it will only get better if more time was spent on it. Nice job.
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Post by Sanji Himura on Jun 22, 2006 22:10:29 GMT -5
Kanoh: I think that the tomatoes almost plays a secondary part of the dish. It's there, but it just does enough to pull the other ingredients together. It's a good dish, don't get me wrong, but that is what I think.
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Post by Sanji Himura on Jun 22, 2006 14:45:30 GMT -5
Kanoh: The mint does add a nice bit of aroma to the dish, and everything comes together around the tomato. This is a perfect example of how to add an ingrediant that is not used in a particular cusine like it has been there the whole time
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Post by Sanji Himura on Jun 22, 2006 12:08:27 GMT -5
post----- I'm sorry Kanoh would consider this a winter dish instead with the heat. I thought you didn't like spicy foods? I didn't even know about this dish until I looked it up on Wikipedia a few days ago. They did say that it is a dish that is served cold. end----
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Post by Sanji Himura on Jun 21, 2006 16:08:56 GMT -5
Kanoh: This is a nice soup that is nice on a summer day, but most people in America, and other countries will see this as plain and boring. The fried noodles adds a crunchy texture that makes this soup stand out above everything else, I think.
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Post by Sanji Himura on Jun 20, 2006 17:58:08 GMT -5
Kanoh: What a way to close out a meal. Everything is just fine, and it will go great with a glass of wine. Well done.
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Post by Sanji Himura on Jun 20, 2006 16:16:47 GMT -5
Kanoh: As Kurimoto-san said, this dish is designed to be a palate cleanser. The tomato is there, but it is overpowered by the pine nuts. If you would have chopped up the pine nuts a little finer, then it would work perfecty, I think.
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Post by Sanji Himura on Jun 19, 2006 18:24:12 GMT -5
Kanoh: It's an experimental combination, to say the least, but I agree, the kobe beef, as it is, does hinder the tomatoes some. If given more time, then it could be better.
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Post by Sanji Himura on Jun 18, 2006 9:01:17 GMT -5
Kanoh: I must agree. The tomatoes and the dressing is harmonized by the edamame, and the texture is crunchy, witch is great for a salad.
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Post by Sanji Himura on Jun 14, 2006 11:43:56 GMT -5
Kanoh: This is defentally cutting it close.
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